Ingredients for Pumpkin Cheesecake Ii
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted unsalted butter
- Granulated Sugar
- 2 (8 ounce) packages cream cheese
- Brown Sugar
- 2 large eggs
- Solid Pack Pumpkin
- Evaporated Milk
- Cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Sour Cream
- Vanilla Extract
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How to Make Pumpkin Cheesecake Ii
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
- For the crust: Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted unsalted butter. Press firmly into the bottom of the prepared pan.
- For the filling: In a large bowl, beat 2 (8 ounce) packages cream cheese until smooth. Gradually add 1 ½ cups granulated sugar, beating until combined.
- Beat in 2 large eggs one at a time, then stir in 1 (15 ounce) can pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Pour the filling over the crust and bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
112g
Fat
73g
Carbs
11g
